This delicious turkey is brined and brushed with a fresh herb butter for extra juiciness.
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Roux is one of the essential building blocks in cooking and is made by cooking fat and flour together.
Roux is used to thicken liquids to make wonderful soups, stews and sauces. It is also used to thicken stock when making velouté…and milk or cream when making béchamel.
Many home cooks have likely made a roux at one point or another but have not recognized that they have done so; nor do they understand roux’s full potential in the kitchen.
In this lesson, you will learn what roux is. You will learn how to make a white, blond and brown roux and the differences between them. Knowing how to make a roux and determining how far to cook it opens up a world of sauces and dishes. Once you learn how to properly make this important building block, you will be able to create a variety of sensational soups, stews, gravies and silky sauces.
This lesson includes access to the following text & instructional video recipes